Beet-Dill Latkes

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 12 latkes
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1/2 cup plain whole-milk yogurt

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 teaspoon grated lemon zest 

1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled

1 small onion

1 large egg, beaten

1 cup grated red beet

1/3 cup matzo meal or all-purpose flour

1/4 cup chopped fresh dill 

1 teaspoon ground coriander 

Vegetable oil or rendered chicken fat, for frying


  1. Whisk the yogurt with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon zest in a small bowl until smooth. Refrigerate until ready to serve.
  2. Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl. 
  3. Add the beaten egg, grated beet, matzo meal or flour, dill and coriander to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel–lined baking sheet. 
  4. Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. 
  5. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. 
  6. Serve with the yogurt sauce.